Ingredients (Change this up however you want based on what your crowd likes. Add sausage, bacon, or shrimp to go in a different direction!)
Butter (for sauteing and greasing baking pan)
1 1/2 cups mushrooms
5 English muffins (or English muffin bread), split and toasted
2 c shredded Colby Jack cheese, divided
1 lb fresh asparagus (if you make this in the winter, use frozen asparagus) - trim and cut into bite-sized pieces
1/2 c diced red bell pepper
1/2 small onion, diced
2 c milk
salt & pepper to taste
1 tsp dry mustard
Saute the mushrooms in butter until slightly brown, set aside.
Grease a 9x13 baking dish (we get 15 servings from this size pan). Arrange 8 English muffins halves in the bottom of the baking dish, fill in around them with the remaining 2 halves cut up. Spread 1 c of shredded cheese over the slices, layer the veggies over the cheese.
Whisk together the eggs, milk, and seasonings, pour over the veggies. Cover the dish and refrigerate for at least 2 hours to let the eggs soak into the bread. Overnight is better.
Preheat oven to 375. While preheating, remove casserole from fridge and sprinkle 1 more cup of cheese over the top. Bake for about 45 minutes, or until knife run around edge comes out clean, not eggy. Let stand about 5 minutes to complete setting, then cut into squares. Serve with bacon and fresh cantaloupe slices or a cold fruit cup.
Because this is a casserole, and not everyone likes all the veggies we put in ours, feel free to treat this like a quiche or frittata and throw in whatever your family likes. We made this without onions and it was just as yummy. The different veggies made it quite colorful, so that's a plus!
No photos because I just cannot make casseroles look good on film. If I figure it out, I'll add a photo at a later date. ;-)
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032